I love to cook, but lately I’ve decided to simplify if at all possible. We’ve had a fair number of visitors here in Florida –always great fun, but when you have friends you need to provide food. At the same time, I’m in a writing frenzy these days. As I finish the final chapters of my latest novel I rely on recipes that keep the cooking easy.
This recipe is not for food purists. Those seeking fresh, local, unprocessed food — and I love cooking that way much of the time — this is not the recipe for you. Yet, when you need a delicious easy side to go along with grilled fish or meat and a salad, try “Carroll’s Corn Pudding,” named for my sister who lives in Atlanta. She gave me the recipe.
Not only is this the easiest recipe in my repertoire, it is my most requested recipe. Essentially you “dump” all the ingredients into a bowl, mix, put in a dish and bake. Be prepared for Wows! Just don’t tell them what’s in it. At least not right away.
CARROLL’S CORN PUDDING
1 -14 ounce can creamed corn, un-drained
1 -11 ounce can whole corn, un-drained
1 -8 ounce corn bread mix by Jiffy
½ cup melted butter
2 eggs slightly beaten
1 cup sour cream
Mix together and place in greased 1 quart dish.
350 degrees 35-40 minutes until golden brown.